Pumpkin Oatmeal Muffins
Moist, naturally sweet, and packed with fall flavor, these blender pumpkin oatmeal muffins are the perfect healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Muffins
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ¾ cup pumpkin puree
- ¾ cup Greek yogurt (or vegan coconut yogurt, for dairy-free)
- 2 large eggs
- 2 cups rolled oats, plus more for topping
- ¼ cup neutral oil (sunflower, vegetable, grapeseed, or olive oil marked “mild flavor”)
- ½ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 tablespoons pumpkin pie spice
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- Place all ingredients in a blender. Blend everything on high for a minute or two until a smooth batter forms.
- Place 12 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats (we like filling them as full for a tall muffin). Sprinkle the tops with extra oats and gently press them down.
- Bake for about 25 to 28 minutes until a toothpick comes out with a few clinging crumbs. Remove from the muffin tin and allow them to cool to room temperature before serving (see Notes). Store refrigerated for up to 10 days or frozen for up to 3 months.
Notes
Allow the muffins to come to room temperature before you taste them. If you taste when they are warm, the pumpkin spice flavor doesn’t come through as much.
You can also freeze the muffins for up to 3 months. Thaw overnight in the fridge or pop them in the microwave straight from frozen.
Find it online: https://www.acouplecooks.com/pumpkin-oatmeal-muffins/